Lemon Berry Sour Cream Cake
Bright, zesty, and bursting with the sweetness of fresh berries, this Lemon Berry Sour Cream Cake is the ultimate dessert for any occasion. Featuring a moist and tender crumb thanks to the addition of creamy sour cream, this cake is infused with fragrant lemon zest and juice for a delightful citrus flavor that perfectly complements the juicy medley of blueberries, raspberries, or your favorite fresh berries. Easy to make with simple ingredients like all-purpose flour, butter, and a hint of vanilla, this cake comes together beautifully in under an hour of baking time. Dust it with powdered sugar for a touch of elegance, and serve it as a show-stopping centerpiece at brunch, summer gatherings, or as a refreshing after-dinner treat. Perfect for those craving a fruit-forward dessert, this recipe highlights the irresistible combination of tangy lemon and sweet berries in every bite.
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1.25 cups Granulated sugar
- 3 units Eggs, large
- 2 teaspoons Vanilla extract
- 1 cup Sour cream
- 1 tablespoon Fresh lemon zest
- 3 tablespoons Fresh lemon juice
- 1.5 cups Fresh mixed berries (blueberries, raspberries, etc.)
- 0.25 cups Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard 9-inch round cake pan, or line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla extract.
Mix in the sour cream, lemon zest, and lemon juice until the wet ingredients are just combined.
Gradually add the dry ingredients to the wet ingredients in three additions, mixing just until incorporated after each addition. Be careful not to overmix.
Gently fold the fresh mixed berries into the batter using a spatula. Ensure the berries are evenly distributed, but do not overwork the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then, transfer the cake to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar, if desired, before serving. Enjoy!
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 26% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 277 mg | 12% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 33.1 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 83 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
